Olive Oil Bread Pane Al Olio Recipes

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OLIVE OIL BREAD (PANE AL 'OLIO)



Olive Oil Bread (Pane Al 'Olio) image

Provided by Florence Fabricant

Time 4h30m

Number Of Ingredients 7

1 package active dry yeast or 1 small cake fresh yeast
1 cup plus 3 tablespoons warm water
3 tablespoons plus 1 teaspoon olive oil
2 to 3 teaspoons lard, at room temperature
3 3/4 cups all-purpose unbleached flour
2 teaspoons salt
Sea salt

Steps:

  • Stir the yeast into the water in a large mixing bowl, let stand until creamy, about 10 minutes.
  • Stir in the oil and lard, then the flour and salt until well blended. Knead on a floured surface until elastic and velvety, eight to 10 minutes. The dough can also be mixed and kneaded in an electric mixer or a food processor. If you use a food processor, first dissolve the yeast in one-fourth cup of warm water in a small bowl, add all the dry ingredients to the food processor bowl, then add the liquids, including the dissolved yeast, through the feed tube with the machine running.
  • Place kneaded dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about two hours. Dough should be very moist and velvety.
  • Divide the dough into 12 to 14 equal pieces, each about the size of a lime, and shape into small balls. Arrange the balls about one-and-a-half inches apart, not touching, in two free-form circles on oiled, parchment-lined baking sheets, or place in oiled ring molds that have been sprinkled with sea salt. Cover with plastic wrap and then a towel and let rise until doubled, one-and-a-fourth to one-and-a-half hours.
  • Heat oven to 400 degrees. If you have made free-form rings, brush the tops of the rolls in olive oil and sprinkle lightly with sea salt.
  • Bake 35 minutes, cool on racks. Makes two rings.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 245 milligrams, Sugar 0 grams

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